Figures & data
Figure 1. The pH and TA of ersho (a) and pH and TA of fermented teff dough (b) the values expressed were mean ±sd with triplicate experiments and the mean comparison was done by using Tukey’s honestly significant deviation (HSD) test. The mean with different letters in the same line as subscripts are indicated the presence of significant at (p < .05).
Figure 2. Kinetics growth of LAB and yeast counts in ersho (a) and fermented teff dough (b) the values expressed were mean ±sd with triplicate experiments and the mean comparison was done by using Tukey’s honestly significant deviation (HSD) test. The mean with different letters in the same line as subscripts are indicated the presence of significant at (p < .05).
Table 1. Characteristics of the colonial morphology and catalyst test of LAB.
Table 2. Gram staining and microscopic observation of identified LAB species.
Table 3. Isolated dominant species of LAB involved in teff dough.
Table 4. Characteristics of the colonial morphology of yeast.
Table 5. Simple gram staining and microscopic observation of identified LAB species.
Table 6. Physiological characterization test of yeast.
Table 7. Isolated dominant yeast species involved in teff dough.
Table A1. Physiological characterization of the identified LAB.
Table A2. The biochemical characterization test result of the identified yeast species.
Table B1. The biochemical characterization test result of LAB.
Data availability statement
The data used to support the findings of this study are available from the corresponding author upon request.